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Italian Beef Sandwiches


  • 1 beef tip sirloin roast (4-1/2 pounds), cut in half
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (12 ounces) beer or additional beef broth
  • 1 cup water
  • 1/4 cup cider vinegar
  • 1 envelope onion soup mix
  • 1 envelope Italian salad dressing mix
  • 1 garlic clove, minced
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 10 Italian sandwich rolls (6 inches), split


  • 1. Place roast in a 5-qt. slow cooker. Combine the broth, beer or additional broth, water, vinegar, soup mix, salad dressing mix, garlic, oregano and basil; pour over roast. Cover and cook on low for 7-8 hours or until meat is tender.
  • 2. Remove roast. When cool enough to handle, shred meat, using two forks. Return to slow cooker and heat through. Using a slotted spoon, spoon shredded meat onto each roll. Serve juices as a dipping sauce.

Nutrition Facts


Average Rating: 4.709677
  • Heybets30
    Jan 6, 2016

    This is good, but I was hoping for Chicago-style Italian beef, and this is more nice pot roast flavor. Portillo's uses MSG in their It beef, so I avoid it, Papa Charlies is pretty good too and I was hoping for those flavors. But, those flavors are hard to capture. This is a perfectly nice shredded pot roast is what I felt was the end result. Hubby - an Italian beef afficianado - didn't know what was in the crock pot, just told him to try it, and he said "you shredded my pot roast!"

    I made the recipe as-is, and felt it needed as a pot roast, more pepper, maybe more garlic too. Almost identical in taste to my pot roast recipe - 1 can french onion soup, 1 can cream mush, 1 cup red wine, pepper. Seriously close to same flavor.

    Will keep looking for an Italian beef recipe.

  • Corwin44
    Apr 15, 2015

    My family loves these sandwiches. I use a 4lb bottom round roast and serve it on bakery fresh bolillo rolls. I put provolone cheese on the bread and toast it under the broiler. We also like pepperocinnis on the the sandwiches. Served with potatoe salad and homemade German chocolate cake for desert and it's the perfect birthday meal or Sunday dinner.

  • 3LabHm
    Aug 3, 2014

    Perfect recipe as is - full of flavor. I will make again and again

  • Igraine32
    May 9, 2014

    This needs lots of Giardinera. The cut of meat wasn't quite right either. My hubby says this is a make again, but I was disappointed. Just didn't taste like Chicago style. Guess I should have looked for a Chitown recipe.

    Update: much better the second time around. I quadrupled the garlic. Also used a smaller cut of meat - 3lbs. So maybe for this large a cut use a extra onion soup packet. To make as written was sort of bland to me.

  • tenamac
    Dec 31, 1969

    So delicious! I also used the mild banana peppers and juice instead of vinegar. I have made this with beer and also with Marsala wine. LOVE IT with the wine best! So easy and works great for casual get togethers!

  • inzymae
    Jul 13, 2012

    This has become one of our family's most requested meals. Thank you for sharing!

  • Cheapthrills
    Jun 4, 2012

    Wow this was Great & so easy! Not necessarily Italian but The whole family was saying this is a repeater. I'll be hauling the crockpot down to river so I can make this for the crowd. My changes were: 3lb Chuck Roast, 2 cans of Campbell's Beef Consomme in place of broth & water, did use a can of beer, & threw in extra crushed garlic. Definitely splurge on some bakery quality rolls : )

  • 10sChick
    Apr 13, 2012

    Although the flavor of the finished product was not what I was expecting, I must say I liked it anyway. Not sure if Beef Tip Sirloin Roast is the same thing as "Tri Tip", but I could only find Tri-Tip in the store. Seemed to work well, but it took the full 6-7 hours to tenderize that meat. When I make it again, I will skip the 1 c. of water. Crock pot cooking generates enough liquid that that can be eliminated. I added some pepperocinis + some of the juice because I knew I'd like that extra kick. I would also throw in more garlic next time and some fresh ground pepper. Quite yummy overall and so easy to whip together.

  • juicyfruit007
    Feb 3, 2012

    This was a different kind of flavor profile than I usually make, but we enjoyed it. My husband -- who is not given to high praise -- said it was the best thing I have made in a while and called the whole pepperoncinis I added "stupendous." I wasn't quite so blown away, but will definitely make it again since it was such a big hit! I toasted a wheat hamburger bun (so it would stand up better to the wetness), added the meat, then dipped each bite in the broth. Put together like that, it was delicious! Hubby says next time I should top the sandwiches with some mozzarella and sauteed bell peppers.

  • jpacheco5
    Jan 30, 2012

    This recipe was super easy. The quality was excellent and it made enough for a crowd. I will definitely use this recipe again.

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